This Vegan Bolognese is a hearty and flavorful dish that’s easy to toss together. Made with your run of the mill pantry items, this savory sauce is composed of simple ingredients. A dinner dish bursting with flavor and chock-full of vegetables, for one very satisfying meal.
Spaghetti bolognese is a pretty common dish. However, when it comes to knowing how to pronounce bolognese, that can be hit or miss for many people. There’s no shame in that fact though. It’s an odd word, especially for those who aren’t Italian speakers. Bolognese is an Italian word, so the way it’s spelled isn’t how it’s actually pronounced. This is where the confusion comes in.
The word “bolognese” is pretty easy to pronounce once you’ve heard it. The correct pronunciation that’s widely accepted is “bow-luh-naze.” To pronounce it in the original Italian isn’t as easy, and definitely isn’t as easy to explain through text. In Italian, it’s more like “bow-low-nyay-zuh.” Like I said, awkward to try and explain through text, but that should give you a really good idea of how it sounds.
Bolognese is known worldwide and loved by adults and children alike. The Italians really have a knack for delicious dishes, whether it’s pasta, lasagna, gnocchi or pizza, I’ve always been a huge fan of Italian dishes. I loved to eat spaghetti bolognese as a child, but in the vegetarian version because I stopped eating meat when I was 6 years old.
What Is Bolognese?
If you’re familiar with spaghetti sauce, bolognese sauce is very similar, but it’s usually meat-based. It commonly contains beef, onions, tomatoes, and spices. Of course, my version is a vegetarian bolognese, so it doesn’t contain any meat. However, it doesn’t lack in the flavor department because of it.
Bolognese is an Italian dish and is said to have come from the city of Bologna in Italy. One of its best qualities is that it’s made with simple ingredients that can often be found in your pantry or fridge. On top of that, all the ingredients in this lentil bolognese are healthy and full of vital nutrients. Its main ingredients are:
- Crushed Tomatoes
- Celery
- Onion
- Carrots
- Mushrooms
- Lentils
As always, the full list of ingredients, instructions, and nutrition facts is in the printable recipe card below.
How To Make Vegan Bolognese?
STEP 1: Sauté the onion, celery, carrots, and mushrooms in heated oil for about 3-4 minutes. Add all the spices + garlic and sauté a bit longer around 1 minute.
STEP 2: Add to the pot the wine, tomatoes, lentils, broth, and bay leaf. Stir well.
STEP 3: Let the mixture come to a boil before reducing the heat and letting it simmer until the lentils are soft. It takes around 20 minutes, give or take depending on the lentils.
STEP 4: Make the pasta of your choosing per the packaged instructions.
STEP 5: Mix the cornstarch and plant-based milk together in a small bowl. Add it to the mixture, along with the vinegar and soy sauce.
STEP 6: Adjust the seasonings as you see fit and serve the lentil bolognese over the pasta.
Helpful Tips And Variations
- Soak the lentils – If you’re using green or brown lentils, it’s best if you soak them in warm water for about 15 minutes before cooking them. Not only do they cook quicker this way, but they’re easier for your body to digest as well.
- Use your favorite pasta – You don’t have to use spaghetti for this vegan bolognese. Feel free to use any pasta of choice, regular, gluten-free, or even grain-free pasta. Some other pasta types would be fettuccine, penne, fusilli or rigatoni that are suitable for this vegetarian bolognese. Besides pasta, you can also use gnocchi to make a delicious gnocchi bolognese (so yummy!).
- Lentil alternative – If you don’t want to use lentils, you can make a meat-free bolognese with textured soy protein which is also rich in plant-based protein. Simply soak 1 cup of soy curls in warm water until softened and then add them to the pan in place of the lentils.
- Add more veggies – If you aren’t a big fan of the vegetables included in this bolognese sauce, or you just simply want to add more, you definitely can. Some great suggestions would be eggplant, zucchini, yellow squash, etc.
- Storage – The best way to store this lentil bolognese is in the fridge, in an airtight container. It will last for around 4 days this way. For freezing, place the bolognese sauce in a freezer bag, leaving a small space for the ingredients to freeze and expand, then sealing fully once frozen. Do not store bolognese outside the fridge or freezer.
- Make it less spicy – If you prefer less spice in your spaghetti bolognese, simply nix adding in the crushed red peppers. This should reduce the spice considerably.
Perfect For Meal Prep
This tasty vegetarian bolognese is simply perfect for meal prep as you can store the sauce in individual containers in the refrigerator. Add fresh cherry tomatoes or spiralized zucchini for a low-carb version.
If you decide to give this comforting vegan bolognese a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan – I love seeing your creations!
If you love easy vegan pasta recipes, make sure to check them out below:
- Vegan Lasagna Soup
- Spinach & “Ricotta” Cannelloni (Vegan Manicotti)
- Pumpkin Pasta Bake
- Creamy Pasta Soup
- Vegan Pasta Bake
- Easy Vegan Pasta Salad
Vegan Bolognese
Ingredients
- 1 tbsp oil
- 1 medium onion finely diced
- 1 medium (52 g) stalk celery finely diced (1/2 cup)
- 10 oz fresh (280 g) mushrooms finely diced (or 1 oz dried)
- 2 medium (200 g) carrots finely grated
- 4 cloves garlic finely minced or crushed
- 2 tsp Italian seasoning or use 1 tsp each of dried oregano and basil
- 1 tsp onion powder
- 1 tsp coconut sugar or sweetener of choice
- Pinch of red pepper flakes or to taste
- Salt and black pepper to taste
- 1/3 cup (80 ml) red wine or use more vegetable broth
- 3 cups (750 g) crushed tomatoes or marinara sauce or tomato sauce
- 2 cups (480 ml) vegetable broth
- 1 bay leaf
- 1 cup (200 g) dry lentils I used brown, soaked
- 1 tbsp soy sauce gluten-free if needed or tamari
- 1 tbsp balsamic vinegar
- 1/2 cup (120 ml) plant-based milk
- 1 tsp cornstarch
- 8 oz (225 g) spaghetti gluten-free if needed or pasta of choice
- Vegan parmesan or nutritonal yeast to garnish (optional)
Instructions
- I recommend soaking the lentils in lukewarm water if you are using green or brown lentils. This step is optional, however, the lentils cook faster and are furthermore better digested when soaked. You can skip this step if using red lentils.
- Heat oil in a pan or pot over medium heat. Add onion, celery, mushrooms, and carrots. Sauté for 3-4 minutes. Stir in garlic, sweetener, and all spices. Sauté for a further one minute, stirring frequently.
- Add red wine (or vegetable broth), crushed tomatoes, vegetable broth, the bay leaf, and the drained lentils. Stir to combine.
- Bring to a boil and let simmer for 20 minutes or until the lentils are tender (depending on the variety it can take shorter or longer).
- Meanwhile, cook your favorite pasta (e.g. spaghetti) as per package instructions.
- Add soy sauce and balsamic vinegar. Mix the plant-based milk and cornstarch in a small bowl and add the mixture to the pan.
- Taste and adjust seasonings. Add more salt/pepper/spices to taste. Also, add more vegetable broth if needed.
- Serve the lentil bolognese in bowls over pasta and sprinkle vegan Parmesan on top (optional). Enjoy! Store bolognese sauce leftovers covered in the refrigerator for up to 4 days.
Notes
- Use your favorite pasta - Feel free to use any pasta of choice, regular, gluten-free, or even grain-free pasta. Besides pasta, you can also use gnocchi. Check out my gluten-free vegan gnocchi recipe.
- Lentil alternative - You can use textured soy protein instead of lentils. Simply soak 1 to 1 1/2 cups of soy curls in warm water for a few minutes and then add them to the pan in place of the lentils.
- Add more veggies - You can add more vegetables of choice. Some great suggestions would be eggplant, zucchini, yellow squash, etc.
- Check out more helpful tips and the step-by-step photos in the blog post above.
- Recipe serves 4. Nutrition facts are for one serving (including pasta).
Nutrition information is an estimate and has been calculated automatically
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!IF YOU ARE USING PINTEREST, FEEL FREE TO PIN THE FOLLOWING PHOTO:
Hi Ella
This looks fantastic! I am going to try to make it tonight! Could I just ask please how long did you soak the lentils for?
Thank you Hana
Hi Hana, I often soak them for 15-30 minutes, but you can also soak them for longer. Hope this helps. 🙂
That’s great thank you very much ????
My pleasure! 🙂
I made this tonight and it was fantastic! I could have simmered the sauce a bit longer but overall, a great recipe. The best hint are the leftovers. If I had to guess, this sauce will be better after sitting for a day or two. My wife said definitely keep this recipe.
That’s awesome! I am glad you enjoyed the Bolognese. 🙂
Hello! Can I used sweetened almond milk or coconut milk for this recipe ? Thanks!
Yes, that should be fine, Natalie. 🙂
Hi, I absolutely love your recipes. Your GF bread is a staple in our home. I make and eat it daily.
Can this recipe be made with any other beans besides lentils? My son is intolerant to them.
Thanks!
Hello Roslyn, yes, you can use cooked chickpeas or other beans and simply skip or reduce the vegetable broth. 🙂
Thank you for your reply. I will give that a go.
You are welcome! 🙂
You continue to amaze me!!! It was absolutely delicious. Again, my family loved this dish.I can’t thank u enough for your brilliance!
For future recipes, do you mind posting videos? You did a video for the lasagne which was very helpful.
Thanks again!! Have a blessed day!
Hi Chantal, I am so glad you loved the recipe! I have 74 videos on my blog right now (every third recipe has a video) and many more to come. Please browse some recipes to check out the videos. 🙂
Much love, Ela
The best bolognese sauce I’ve cooked in my life. I loved the recipe, it’s delicious ????
Aww, that’s awesome, Oliver! I am so glad you liked the bolognese sauce! 🙂
I made this tonight and it was yum! Do you think it would work as a lasagne filling also?
Yes, absolutely! I bet it’s very delicious as a lasagna filling. 🙂
Thanks for this Ella. It was delicious. I only had eggplant and it was amazing. Husband approved too. Thanks
Awesome, I am glad you and your husband enjoyed the bolognese! 🙂
Made this for our dinner tonight and it was quick to make and so delicious. I Didn’t have celery or mushrooms so added grated zucchini, it will definitely be a favourite go to meal in a hurry.
Thanks Ela
You are welcome, Maxine! I am glad it turned out yummy! 🙂
Just made this….. added some sweetcorn, peas and mixed beans???????? and the dish is super tasty. Thanks Michaela
Love the addition of corn, peas, and mixed beans! Thanks for sharing. I am glad you liked the recipe. 🙂
Thanks for this delicious recipe. I’m making it now. Can the bolognese sauce be frozen? Does it still hold its texture and taste after thawing?
Hi Nady, yes, it can be frozen as mentioned in the blog post. 🙂
I’m so excited to have found this recipe. I’ll be making this next week. Just curious- can I use black lentils? Or, can I use lentils & TVP together?
Yes, you can use lentils and TVP together. 🙂
Hey! I’m making this dish and so far it tastes delicious. However, I didn’t understand if I should add the soy sauce and the balsamic vinagre to the lentils. And the milk also?
Thank you! I love your dishes 🙂
Hi Geraldine! Yes, you add the soy sauce and balsamic vinegar along with the plant-based milk (mixed with cornstarch in a small bowl) to the bolognese. 🙂
Made this for dinner tonight. Omitted mushrooms because I didn’t have any. Just did a rough chop on the carrots instead of shredding them. Omitted sweetener because salt on the onions as they sweat brings out their sweetness. Omitted the onion powder because I couldn’t see a reason to add it. It was AMAZING!!!! THANK YOU for this fabulous way of using lentils. And thanks for the suggestion to pre-soak – they came out firm but not crunchy! Will absolutely add to my favorite recipes.
That’s awesome, Alex! Thanks for your great feedback. 🙂
Really good recipe. On paper it looked enticing but didn’t know how close it would get to a Bolognese sauce. I have to say it real hit the mark, both flavors and texture. Very satisfying, delicious recipe. Served it on spaghetti squash instead of pasta with some greens on the side. Definitely will be re-visiting this recipe again…and again.
Thanks!
Sounds wonderful, Darius! Thanks so much for your great feedback. 🙂
Hi Ela! Thanks for this recepie! Seeems delicious! What can I substitute cornstarch with? I have tapioka, cassava and potato flour at home.
Hi Ritah, tapioca is fine, I would use a little less though (about 3/4 tsp). Hope this helps. 🙂
Hard to find Brown lentils.. Please will you suggest another lentil or substitute? Kindly, ~Pam
Hi Pam, as mentioned in the recipe notes, you can also use green or red lentils. Any variety is fine. 🙂
Thank you. Sorry, I did not see that when I read the recipe! Be well, ~Pam
No worries, Pam! Stay safe. 🙂
Thanks a lot for sharing all this delicious and healthy recipes. I have a request if it was possible for you. Would you share some healthy sauces for salads and side dishes, please?
You are welcome, Mercedeh! Please check out my healthy dressings for salads. 🙂
SUPER YUMMY!
I didn’t have canned tomatoes so I put fresh tomatoes in a pan with a little oil to add some flavor. I was also out of balsamic vinegar so I used apple cider vinegar with a pinch of sugar. Also added a pinch of dried dill otherwise made as directed. I did soak the lentils and I found I needed to add a little bit of broth at the end as she notes in the recipe. Fantastic recipe, easy to follow and make i will be making it again! I served it over gluten free noodles although you could just eat it by itself! Her serving suggestions were correct for me – I actually halved the recipe and it served two perfectly (my husband eats a “big” portion and I eat more “normal” sized. I was a little skeptical about only need 20 minute to cook green lentils as they always seem to take forever for me, but I think soaking was the trick and sure enough it was ready to eat after 20 mins. Flavor balance was spot on. 🙂 If you’re thinking about making this do! You probably have all (or most) of the ingredients in your house already! Also we are vegans so we didn’t miss any meat in this sauces.
Aww, thanks so much for your thorough feedback, Grace! I am sure it’s going to be so helpful for many readers!
Very happy you enjoyed the recipe. 🙂
I made this tonight- last minute with what was on hand! Did not have mushrooms so omitted however will use Next time. Did not have Balsamic so I use Apple Cider Vinegar. We used spiral noodles and next time I would love to try it with zucchini noodles! Delicious!! I would maybe add more broth or tomatoes to make it more saucy- per husbands request! He loved it and is generally a meat and potatoes kinda guy.
That’s awesome! I am glad you and your husband loved the recipe. Thanks so much for your feedback! 🙂
I have some lentils in can, can I use them instead ?
Yes, but then you will need to use a lot less vegetable broth, otherwise there will be too much liquid. 🙂